A fun recipe entitled Mary Alice’s Hoagie Dip in the October 2009 issue of Food Network Magazine, perfect for autumn happy hours. Full of deli meats, cheeses, veggies ....the best part? No cooking required! If you know how to wield a knife, you’re halfway there.
Filling, tangy and satisfying, this is one appetizer that’s more dinner than dip. Far from fussy and pretentious, Hoagie in a Bread Bowl is delightful whether served for happy hour, parties at home, tailgating, or even family dinners (when served alongside a steaming bowl of soup).
- 1/4 pound deli-sliced proscuitto
- 1/4 pound deli-sliced Genoa salami
- 1/4 pound deli-sliced smoked ham
- 1/4 pound deli-sliced smoked turkey
- 3 ounces sliced Provolone cheese
- 3 ounces sliced Co-jack cheese
- 1/2 head of iceberg lettuce, chopped into bite-size pieces
- 1 medium onion, chopped
- 5 pepperoncini peppers, drained and chopped
- 1-2 banana peppers (to taste), seeded and chopped (may substitute banana pepper rings)
- 1 & 1/2 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 & 1/2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 round loaf of bread, 10-to-12-inches in diameter, cook’s choice (I used pesto bread, but any favorite variety will do)
- extra rolls and/or sliced bread for serving (an assortment is nice, from King’s Hawaiian Bread to white, wheat, potato and rye)
Slice proscuitto, salami, ham and turkey into length-wise strips, then cross-cut into bite-size pieces; add to large mixing bowl. Slice Provolone and Co-jack cheeses into length-wise strips, then cross-cut into bite-size pieces; add to deli meats already in mixing bowl. Toss thoroughly to incorporate. Add chopped lettuce, onion, pepperoncinis and banana peppers, tossing to incorporate. Add olive oil, red wine vinegar, dried basil, oregano, red pepper flakes, black pepper and salt; stirring and tossing to incorporate. Cover tightly and refrigerate hoagie filling until serving.
Carefully slice top off round loaf of bread and set aside. Carve out center of round loaf to create a bowl, leaving about 1/4-to 1/2-inch of bread attached around the sides and bottom of loaf. Do not cut through sides or bottom. Reserve bread carved from round loaf for serving.
Just before serving, toss meat, cheese, veggie and pepper mixture one last time, then scoop directly into bread bowl. Serve with bread reserved from round loaf, as well as additional rolls and/or sliced bread.
Yield: Serves 8
